Place 3 – 4 inches of oil in saucepan. Fry tortillas in hot oil until crisp.

To assemble: Place 1/2 cup arugula on tostada. Top with 4-5 slices avocado. Slice third lime and use to squeeze a small amount of lime juice onto the avocado. Top with approximately 1 cup of chicken salad. Using a squeeze bottle, drizzle with cilantro chipotle pesto. Garnish with small sprig of arugula. Serves 8 (two tostadas per serving)